STATE OF NEW HAMPSHIRE
HUMAN RESOURCES
CLASSIFICATION: DIETITIAN ASSISTANT
Class Code: 3194-11
Date Established: 08-04-82
Occupational Code: 3-2-3
Date of Last Revision: 12-28-01
BASIC PURPOSE: To assist in planning and preparing
regular and modified diets under the supervisory guidance of a professional
dietitian.
CHARACTERISTIC DUTIES AND RESPONSIBILITIES:
·
Assists with
compiling food service reports and records and assuring updated diet changes.
·
Explains simple work
procedures and basic nutrition to new food service employees.
·
Checks and orders
food items to maintain inventories according to consumption demands.
·
Assists in charting
diet confirmations and nutritional screening forms.
·
Trains food serving
personnel in portion control and basic nutrition.
·
Visits residents on
regular and modified diets and assists in making their food selections.
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DISTINGUISHING FACTORS:
Skill: Requires skill in recommending routine
changes in standardized operating procedures OR in retrieving, compiling and
reporting data according to established procedures OR in operating complex
machines.
Knowledge: Requires understanding and using
business or trades vocabulary or basic arithmetic to perform standard operating
procedures.
Impact: Requires responsibility for
contributing to immediate, ongoing agency objectives by facilitating the direct
provision of services to the public or other state agencies. Errors at this level result in
inaccurate reports or invalid test results and require significant investment
of time and resources to detect.
Supervision: Requires partial supervision of other
employees doing work which is related or similar to the supervisor, including
assigning job duties, providing training, giving instructions and checking
work.
Working Conditions: Requires performing regular job
functions in a controlled environment with minimal exposure to disagreeable job
elements and little risk of hazard to physical or mental health.
Physical Demands: Requires medium work, including
continuous strenuous activities such as frequent reaching, bending, or lifting
as well as performing work activities which require fine manual dexterity or
coordination in operating machines or equipment.
Communication: Requires obtaining and exchanging
information, referring inquiries to the appropriate source, or responding to
questions from state employees or members of the general public.
Complexity: Requires a combination of job functions
using minimal judgment to perform a variety of job tasks according to clearly
prescribed standard practices and procedures.
Independent Action: Requires making a limited number of
choices in selecting among alternative courses of action under supervisory
guidance and in performing job functions according to a variety of prescribed
policies or procedures.
MINIMUM QUALIFICATIONS:
Education: Graduation from high school or G.E.D.
equivalent. Each additional year
of approved formal education may be substituted for one year of required work
experience.
Experience: Three years' dietetic experience in a
large hospital or institution, preferably with some experience in the special
diet area with one year of experience in a supervisory or administrative
position.
License/Certification: None required.
SPECIAL REQUIREMENTS: Must possess good clean personal health
habits.
RECOMMENDED WORK TRAITS: Knowledge of food preparation
procedures. Knowledge of the
preparation of special diets.
Knowledge of food service record keeping and report preparation. Ability to train subordinate
personnel. Ability to follow
instructions. Must be willing to
maintain appearance appropriate to assigned duties and responsibilities as
determined by the agency appointing authority.
DISCLAIMER STATEMENT: This class specification is descriptive
of general duties and is not intended to list every specific function of this
class title.
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Last Updated 08/12/02
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